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Your latest order from Mr. Snuff, Toque, Rosinski, etc.
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<blockquote data-quote="Blackhorse" data-source="post: 413450" data-attributes="member: 1365"><p><span style="font-size: 12px">Just had to do this. The descriptions on the three I just ordered are enough to make you understand that Daniel is a bona fide executive chef who understands that each aspect, large and small, of a recipe is critical to the success of the outcome.</span></p><p></p><p><span style="font-size: 12px">Read and drool:</span></p><p></p><p><span style="font-size: 12px"><strong>Rat Bastard: </strong>Toasted Dominican volado, a hint of Kentucky Dark Fire Cured burley, St. James Perique, Turkish Prilep and a generous portion of Red Virginia scented with a complex blend of coffee, cocoa, cinnamon, vanilla and orange peel. After thorough aging the tobaccos are milled to a medium-fine grind with a hint of moisture, creating a snuff with a unique, deep scent of rich tobaccos highlighted with citrus notes and a long finish focusing on the baritones from the coffee and cocoa.</span></p><p></p><p><span style="font-size: 12px"><strong>Old English Toast 2015 (the Balkan): </strong>Dark Air Cured East Carolina, Cyprian Latakia, Fire Cured Green Valley Burley, Flue Cured Red Virginia, Izmir, Yenidje, Greek Basma and Black Cavendish tobaccos gently toasted to a deep brown then cask conditioned in toasted Spanish cedar with a few Tahitian Vanilla Beans. After three months of aging they are joined by fresh Brown Cavendish, milled to a medium grind to produce a dark, rich, smoky and easy going toasted snuff with no additional scents. </span></p><p></p><p><span style="font-size: 12px"><strong>Equinox, Spring 2015: </strong>Bright yellow flue cured from Canada lightly dressed with plum <em>eau de vie</em> infused with dried Japanese cherry blossoms, a few sprigs of fresh mint and Meyer lemon zest, air dried then milled into a faintly floral, semi-dry snuff of medium grind with unique notes of freshly mowed hay from the excellent leaf.</span></p></blockquote><p></p>
[QUOTE="Blackhorse, post: 413450, member: 1365"] [size=3]Just had to do this. The descriptions on the three I just ordered are enough to make you understand that Daniel is a bona fide executive chef who understands that each aspect, large and small, of a recipe is critical to the success of the outcome.[/size] [size=3]Read and drool:[/size] [size=3][b]Rat Bastard: [/b]Toasted Dominican volado, a hint of Kentucky Dark Fire Cured burley, St. James Perique, Turkish Prilep and a generous portion of Red Virginia scented with a complex blend of coffee, cocoa, cinnamon, vanilla and orange peel. After thorough aging the tobaccos are milled to a medium-fine grind with a hint of moisture, creating a snuff with a unique, deep scent of rich tobaccos highlighted with citrus notes and a long finish focusing on the baritones from the coffee and cocoa.[/size] [size=3][b]Old English Toast 2015 (the Balkan): [/b]Dark Air Cured East Carolina, Cyprian Latakia, Fire Cured Green Valley Burley, Flue Cured Red Virginia, Izmir, Yenidje, Greek Basma and Black Cavendish tobaccos gently toasted to a deep brown then cask conditioned in toasted Spanish cedar with a few Tahitian Vanilla Beans. After three months of aging they are joined by fresh Brown Cavendish, milled to a medium grind to produce a dark, rich, smoky and easy going toasted snuff with no additional scents. [/size] [size=3][b]Equinox, Spring 2015: [/b]Bright yellow flue cured from Canada lightly dressed with plum [i]eau de vie[/i] infused with dried Japanese cherry blossoms, a few sprigs of fresh mint and Meyer lemon zest, air dried then milled into a faintly floral, semi-dry snuff of medium grind with unique notes of freshly mowed hay from the excellent leaf.[/size] [/QUOTE]
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Your latest order from Mr. Snuff, Toque, Rosinski, etc.
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